Aubergine Bake
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Sainsbury8 | 4 | Servings | |
INGREDIENTS
| 2 | Aubergines, cut into 1cm | |
| 1/2-inch slices | ||
| 1 | T | Olive oil |
| 1 | Onion, sliced | |
| 2 | Garlic cloves, crushed | |
| 1 | 397 gram can chopped | |
| tomatoes 14oz | ||
| 3 | T | Chopped fresh basil |
| 100 | g | Mozzarella cheese, sliced 3 |
| 1/2oz | ||
| Pepper |
INSTRUCTIONS
Bring a saucepan of water to the boil, add the aubergine slices and simmer for 5 minutes. Drain, then pat them dry with a clean tea towel or kitchen paper. Place the aubergine slices in a greased ovenproof dish. Preheat the oven to Gas Mark 4/180 øC/350 øF. Heat the oil in a non stick frying-pan, add the onion and fry over a low heat for 5-10 minutes or until soft. Add the garlic and cook for 2 minutes. Add the tomatoes and simmer for 5 mintues or until the mixture has thickened slightly. Add the basil and season with pepper, then pour over the aubergine. Scatter the slices of mozzarella over the top and bake in the oven for 30 minutes or until the cheese is golden and bubbling . Serve with a green salad and fresh wholemeal bread. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 135
Calories From Fat: 68
Total Fat: 7.7g
Cholesterol: 16mg
Sodium: 321.1mg
Potassium: 376.3mg
Carbohydrates: 10.3g
Fiber: 3g
Sugar: 4.4g
Protein: 8.2g